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VELVET CAKE
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 69. The excerpt below is the record exactly as published.
VELVET CAKE— Mrs. H. V. Robinson. 1% cups powdered sugar, % cup butter creamed; yolks of 3 eggs "broken into this and beaten well; % cup water, % cup corn starch, 1% <cups flour, 2 level teaspoons baking powder; then add the whites of •eggs beaten stiff, and flavor to taste. Bake in a long tin. SILVER CAKE— Mrs. Fred E. Sawyer. % cup butter, 1% cups sugar, 2 cups flour, % cup milk, the whites 'Of 6 eggs, 1 teaspoon cream tartar, i^ teaspoon soda. Cream butter and sugar, beat the. whites to a stiff paste, add the rest of the ingred- ients a little at a time, reserving a little milk in a cup in which put -cream tartar and soda, and add to the cake last; flavor to taste, and Tjake in 'a moderate oven. GOLD AND SILVER CAKE— Mrs. W. P. Taylor. Gold Cake. % cup butter, 1 cup sugar, %' cup milk, 1% cups flour
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